Menu for the week of November 8th

Monday:

Breakfast-Coffee Cake,
Lunch-Lovely Leftovers
Dinner-Broccoli Ham Bake (recipe below), Salad

Tuesday:

Breakfast-Pumpkin Chocolate Chip Muffins (extras to freeze), Yogurt
Lunch-Lovely Leftovers
Dinner-Mr. Food's Chicken Kiev, Green Beans, Rice Pilaf

Wednesday:

Breakfast-One Eyed Sailors, Bacon
Lunch-Soup, Peanut Butter Sammies
Dinner-Sloppy Joes, Fries, Apple Crisp

Thursday:

Breakfast-Malt O Meal, Oatmeal, Yogurt
Lunch-15 Minute Parmesan Pasta with Shrimp
Dinner-Breakfast Crescents (recipe below), Scrambled Eggs, Fruit

Friday:

Breakfast-Pancakes and Bacon
Lunch-Sammies, Veggies and Dip
Dinner-Freezer Pizzas for Hubby and I, Spaghetti Tacos for daughter and her sleepover friends (it's an I-Carly thing!), Popcorn and snacks

Saturday:

Breakfast-Donuts and Hot Cocoa
Lunch-Soup and Cheese and Crackers
Dinner-Cowboy Bake (recipe below), Salad

Sunday:

Breakfast-Toaster Strudel, Yogurt
Lunch-Ham and Scalloped Potatoes, Corn, Biscuits
Dinner-Clean Out the Refigerator Night (CORN)

Broccoli Ham Bake

2 lbs frozen chopped broccoli
2 lbs frozen hash browns (southern style - the
little cubes)
2 cups milk
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups ham -- cubed (2 to 3)
2 cups shredded cheddar cheese

Spread hash browns in two greased 9x13 inch baking dishes. Sprinkle chopped broccoli and ham over hash browns. In separate bowl, blend soups and milk until smooth and pour over the casseroles. Wrap baking dishes, label and freeze. Place cheese shreds in two smaller freezer bags and attach to baking dishes.

To serve: Thaw. Sprinkle shredded cheese over top of casserole and bake at 350 degrees for 25-30 minutes.

Pumpkin Chocolate Chip Muffins

4 eggs
2 c. sugar
3 c. flour
16 oz. pumpkin
1 ½ c. oil
2 t. soda
2 t. b. powder
1 t. cinnamon
1 t. salt
12 oz. mini chocolate chips

Beat eggs, sugar, pumpkin and oil. Add flour and spices. Mix well. Stir in chocolate chips. Pour into 24 greased muffin tins. Bake 400 degrees 15-20 minutes. Cool 10 minutes before removing from tins.

Breakfast Crescents

8 crescent rolls (refrigerator type)
8 sausage links
8 slices cheddar cut into thin slices

Cut a slit lengthwise across the top of each sausage link, then stuff each with 1 slice cheese. Place cheese side down at wide end of crescent triangle. Roll and place cheese side up on ungreased baking tin. Bake 350 degrees for 20 minutes. Serve hot.

Cowboy Bake

1 medium onion, chopped
1 clove garlic, chopped
2 T olive oil
1 lb chicken breast, cubed
1 10.oz can tomatoes
1 C frozen corn kernels
pinch of chili powder
1/2 tsp salt
1 C of your favorite cheese, grated.

For topping:

1 8.5oz package of corn muffin mix

Preheat oven to 350. Coat a 9 inch pie pan with cooking spray. In a large skillet, saute onion and garlic for 2 minutes in oil.

Add chicken and brown, then add tomatoes, corn, chili powder and salt. Cook 10 minutes, stirring occasionally. Pour into the pie pan.

If serving, same day:

Top with grated cheese. In a mixing bowl, prepare muffin mix according to package. Spread evenly over chicken mixture and bake for 30 minutes.

If freezing:

Reserve cheese in sandwich bag and do not mix corn muffin mix until the day you serve. Lable, freeze with baggy of cheese. To serve, thaw, top with mix and cheese and bake at 350 for 30 minutes.


Ham and Scalloped Potatoes

Something for your left over ham :)

2 lbs ham - chopped into bite sized chunks
6 medium potatoes - peeled and thinly sliced
2 medium onions - peeled and chopped
1 can cream of mushroom soup
2 cups shredded Colby cheese

Combine ham with potatoes and onions and place in the bottom of your slow cooker. Pour cream of mushroom soup over the top. Cover and cook on low for 6 to 8 hours. About an hour before serving stir in cheese.